Toast Skagen with Dill, Lemon & Trout Roe

⏱ 20 min · Serves 4

Sweden's most elegant starter: sweet cold-water prawns folded through a lemony dill mayonnaise, piled onto golden butter-fried bread and crowned with glossy trout roe. Ten minutes of work for something that tastes like a Stockholm harbour restaurant.

Per serving: 520 kcal · 29.0g protein · 24.0g carbs · 34.0g fat

Ingredients

• 400g cooked cold-water prawns, drained well and patted dry
• 4 tbsp good mayonnaise
• 2 tbsp crème fraîche (or thick sour cream)
• 1 tsp Dijon mustard
• Zest of 1 lemon, plus 2 tsp juice
• 4 tbsp finely chopped fresh dill, plus sprigs to serve
• 2 tbsp finely chopped chives
• Salt and white pepper
• 4 thick slices white sourdough or pain de mie, crusts trimmed
• 40g butter
• 1 tbsp neutral oil
• 80g trout or whitefish roe
• 1 lemon, cut into wedges

Method

1. Pat the prawns very dry with kitchen paper — this is the single most important step, or the dressing will go watery. Roughly chop any large ones.
2. In a bowl, whisk together the mayonnaise, crème fraîche, Dijon, lemon zest and juice. Stir in the dill and chives, then season with salt and white pepper.
3. Fold in the prawns gently. Taste and adjust with more lemon or salt. Chill while you fry the bread.
4. Heat the butter and oil in a large frying pan over medium heat until foaming. Fry the bread slices for 1–2 minutes each side until deep golden and crisp at the edges but still a little tender inside. Drain briefly on kitchen paper.
5. Place each toast on a plate and pile the prawn mixture generously on top, doming it in the centre.
6. Spoon the roe over the middle, add a sprig of dill and a lemon wedge, and serve immediately while the toast is still hot.